2015 Campo Di Stelle

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Screen Shot 2016-07-13 at 3.39.14 PM.png

2015 Campo Di Stelle

36.00

Vineyard
Our 2015 Campo di Stelle is a typical white Bordeaux blend made out of Sauvignon Blanc and Semillon grapes. Both varietals are grown at Randle Hill Vineyard, owned and organically farmed by husband and wife team Edward and Deborah Wallo. Located at the very south-end of Mendocino County, Yorkville Highlands offers a macroclimate on its own, and possesses ideal conditions to grow world-class Bordeaux varietals.
Harvest notes
2015 delivered another superb harvest season. Despite many challenges such as wildfires, a fourth year of drought and one of the earliest seasons on record, the quality was very high across the board. The season began with a mild winter that resulted in early bud break followed by bloom and then a cooler than normal springtime contributed to a smaller grape clusters than normal. The smaller berries within each cluster helped intensify the flavor and aroma compounds and made white wines that are fruit-forward and aromatic, and reds that have great depth and intensity with pleasant tannins.
Winemaker’s notes
The nose displays notes of mandarin and lemongrass with a hint of freshly cut grass, all of which come from Sauvignon Blanc grapes, while the Semillon grapes contribute to an undertone of melon and honey. This light to medium-bodied wine displays good weight and is balanced by the crispness coming from the high level of natural acidity.
Vineyard statistics
Appellation: Mendocino County
Sub AVA: Yorkville Highlands
Certifications: CCOF Organic
Year planted: Sauvignon Blanc - 1982 & 1989, Semillon - 1989\
Elevation: 1,000 – 1,200 feet for both
Exposure: Southern exposure for both
Orientation: East to west for both
Clone: Sauvignon Blanc – FPS-01, Semillon – N/A Rootstock: Sauvignon Blanc – AXR-1, Semillon – C5
Soil: Bearwallow-Hellman loam for both
Yield: Sauvignon Blanc – 3 tons/acre, Semillon – 3.5 tons/acre
Wine statistics
Composition: 80% Sauvignon Blanc, 20% Semillon
Fermentation: Each lot was whole cluster pressed and barrel fermented in neutral French oak to dryness. No malolactic fermentation.
Aging: Aged in neutral French oak for five months with lees contact and stirred once a month to increase mouthfeel.
pH: 3.23
TA: 6.0 g/L
Alcohol: 13.8%
Cases produced: 148
 

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